Ingredients

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Preparation

In a bowl whisk beer and salt into flour until smooth. Drain sardines and pat dry. Cut lime into 8 wedges.

In a 3-quart saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375°F. Working in batches of about 8 and holding sardines at head end to avoid breaking, dredge fish in batter to coat completely, dragging lightly against side of bowl to remove excess, and fry, stirring, until golden, 2 to 3 minutes. With a slotted spoon transfer sardines as fried to paper towels to drain. Fry lime wedges in oil until they begin to turn golden, about 30 seconds, and transfer to paper towels to drain. Serve sardines with lime.

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Recent Reviews

Ghod! What a treat for me! Crunchy, salty, oily (in the good sardine oil way) which was perfect for the texture of the dish overall. The grilled lime added the final touch of taste and class. Not to mention how easy and quick it was, the batter sticks and covers the fish really well and the final product always looks appetizing, I've already memorized the recipe and could probably make a batch in under 10 minutes at minimal cost. I also love how original the recipe is, I plan to make it again and experiment with sides, wines and seasonings, though the recipe as it is is incredible. I plan on cooking these up for sports parties as a snack to go with beer and recommending it for any fish lovers I meet.

MasterCheff from Utah /

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my sardines fell apart as i removed them from the can, couldn't even batter them.

A Cook from new york /

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Not being one who can ever exactly follow a recipe (much to my daughter's dissapointment) I improvised a bit. First by using fresh sardines instead of canned ones. I added some extra seasonings to the batter. YUMMY!!!!

tulkumb from Alameda, CA /

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I love sardines and am going to try this recipe soon.
As for frying lime, I've grilled lime before, and it's similar to grilling lemons. It changes the flavor to a creamy, softer version. I'm interested to see if frying is similar.

gensd from San Diego, CA /

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I thought this was a
very good recipe...I
really liked how the
fried lime had an
"enhanced"
taste...different
and good. I can't
help but agree with
the other reviewers;
the "cook" from
Tallahassee is
clearly not a foodie
and likely not even
an adult. And to
our friend in
Cairns: if we didn't
want to discover new
ways to prepare
food, we wouldn't
bother coming to
this site in the
first place, would
we? This site
should remove stupid
and senseless
comments like these
two.